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2016-02-13
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What’s better than enjoying the Valentine’s dinner while overviewing the Victoria Harbour beautiful scenery?Angelina’s Saint Valentine’s Set Dinner offered us a 4 course dinner accompanied with a glass of champagne.We first freshened up with the shucked gillardeau oyster, served with red wine vinegar and shallot sauce. The sourness of the sauce did appease to our appetite.Next, each of us has chosen one starter among the warm camembert cheese, foie gras & Alaska king crab and avocado tian. Perso
Angelina’s Saint Valentine’s Set Dinner offered us a 4 course dinner accompanied with a glass of champagne.
We first freshened up with the shucked gillardeau oyster, served with red wine vinegar and shallot sauce. The sourness of the sauce did appease to our appetite.
Next, each of us has chosen one starter among the warm camembert cheese, foie gras & Alaska king crab and avocado tian. Personally loved the avocado tian most, the Alaska king crab was really fresh, garnished with caviar, and it just went really nicely with the gazpacho.
Here come the main dishes.There were three mains to choose from, including the black truffle porcini ravioli, poached boston lobster & wagyu beef tenderloin steak.
The poached boston lobster was pretty well marinated, served with cognac sauce, the taste was quite promising. Yet, the portion of the dish was unsatisfying which was a bit disappointing.
For the Wagyu beef terderloin steak, the steak itself was tender, but it was a bit overcooked which dried up the meat a bit. Fortunately, the truffle veal sauce helped moisten it up and to be fair, the taste was quite okay.
Wrap up with the valentines exquisite dessert - Venus or Flore.
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